April 23, 2008

Kathy Casey has been dishing about all things foodie since before the
term foodie was a household word. Always up on the latest trends she’s
moved her writing online to her blog, Dishing with Kathy Casey, and takes some time out to Yelp!

The lucky Seattle Yelp Elite Squad attended a party where Kathy and the Dish D'lish crew served up a variety of appetizers and custom cocktails. All were yummy but a few standouts had people writing in and asking "How do I make a Douglas Fir Sparkle'tini?" and stating that they would "Kill for some more of those Parmesan Poppy Seed Cheese Puffs" and requesting we "Send the recipe for the Chipotle Deviled Eggs so no one gets hurt!" Lucky for us Kathy has shared the following recipes with Yelp!

Fill a cocktail shaker with ice. Measure the infused gin, Cocktailor mix and cranberry juice. Cap and shake vigorously. Strain into a martini glass. Top with champagne. Garnish with Douglas fir sprig and cranberry

Place eggs in a saucepan and cover with cool water to 1 inch above eggs. Bring to a boil over medium-high heat, then 10 minutes. After eggs have cooked for 10 minutes, remove from the heat and run cool water over them. When eggs are cool, carefully peel under running water.

Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.

Mash the yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, mustard, 1 to 2 tablespoons chipotle purée, and garlic until smooth. Stir in the green onions. Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip and then squeeze (pipe) the mixture evenly into the egg white halves.

To make the topping: In a small bowl, mix together tomatoes, onion, cilantro, and chipotle purée. Top each egg half with 1 teaspoon of the tomato mixture.

*To make chipotle purée: Place 1 can of chipotle peppers in adobo sauce in blender and purée until smooth. Freeze any remaining purée for another use.

Place the water, milk, butter, salt, and garlic in a heavy, medium-sized saucepan. Bring to a boil over medium-high heat.

All at once, add the flour, stirring it in quickly with a wooden spoon. Keep stirring—the mixture will come away from the sides of the pan and become thick and stiff. Continue stirring and turning over for about 1 minute. (You want to dry the mixture out a bit.)

Transfer the mixture to a mixing bowl and, with a hand-held or standing mixer, beat on medium-high speed. Add 1 of the eggs.

As soon as the egg is partially incorporated, increase the mixer speed to high. Add the remaining eggs, ONE AT A TIME, when each previous egg is well incorporated. The mixture should be smooth.

Set the dough aside for 5 minutes, then stir in 3/4 cup of the Parmesan.

Let the dough cool completely, then cover and refrigerate it for 1 hour or up to 2 days before using.

Preheat oven to 400°F. Line baking sheets with parchment paper. You will need 2 or 3 baking sheets, or work in batches. (If you don’t have parchment, lightly spray baking sheets with nonstick vegetable spray and watch the bottoms of the cheese puffs closely to prevent overbrowning.) Drop the dough by heaping teaspoonsful—they should be the size of large marbles—onto the parchment.

Mix together the poppy seeds and remaining 1 tablespoon grated Parmesan. Sprinkle the top of each dough ball with a little of the mixture.

Bake on the upper rack of the oven for 22 to 25 minutes, or until puffs are golden. Serve warm.

You can make these a few hours in advance, keep at room temperature, then reheat in a hot oven for a few minutes.

Chef's Tips:

If you’re making lots of these puffs, you’ll want to invest in a tiny commercial #70 scoop, available at restaurant supply stores. When using it, dip the scoop in cool water each time so dough balls release easily.

If you're short of baking sheets, have more dough balls ready on sheets of parchment. When a batch of puffs is done, remove the baking sheet from the oven, pull off the parchment filled with cooked puffs, and quickly place a waiting parchment sheet of dough balls onto the baking sheet.

Comments

Please don't allow this woman to have anything to do with Yelp - I almost removed the site entirely from my Favorites after seeing her featured here, but people do make mistakes, so my fellow Ballardites (many of whom who commented to me about this as well with similar sentiments) and myself will continue to use Yelp for now, but not again if she is featured. Mind you, she can comment and use the site herself, more power to her, but we object to any institution giving her any attention in a formal capacity.

As an culinary student I've interned with Kathy several times and have always found her super nice and friendly. I'm in love with her dish d'lish at the airport (finally something fresh and yummy). Thanks for giving us some insight into where kathy likes to dine around the city.

Wow, grudge much? As a Ballard resident I have to disagree with ballard4life. I frequent Kathy's cafe at least once a week and dilligently read her column in the Times. Don't speak for all of Ballard, Ballard4Life. Have you nothing better to do than say nasty things?

Clearly Ballard4Life is speaking for his or herself, because many people admire and respect Kathy. She has been an inspiration to me and my cooking over the years. I admire her and her body of work very much. Thank you Yelp for posting the interview and fun recipes. I think I will make some Parmesan Poppy Seed Puffs today! I look forward to hearing more about Kathy Casey in the future!